The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


angeliaw's picture

Loaf Pans

May 13, 2009 - 1:33pm -- angeliaw

I was talking with someone regarding the dimpled loaf pans and they don't like them because of the aluminum.  They only used stainless steel.

What are your thoughts about the metal for bread pans and what pans do you think are best?

Thanks for any input.


somegeek's picture

Water Pan Placement

March 25, 2009 - 12:46pm -- somegeek

Today I moved my water pan from the middle of the lower rack to directly above one of the gas heat entrances on the side.  Instead of the pan just putting off some steam it came near a rolling boil for the duration of my bake.  I had steam alright! :)  My loaf seemed to cook quicker too.  Is this normal?  It did achieve a nice color though a little dark on one side(I shoulda rotated it about 15 minutes in).  Looking forward to cutting into this tomorrow after it sits for a day.

clazar123's picture

Where to get tall loaf pans?

January 17, 2009 - 6:40am -- clazar123

I am looking for a standard length/width (9x5?) bread pan the is about 5 inches tall. I want to make sandwich loaves that don't have the typical "shoulders" loaves get from shallower pans from when the dough rises and tried to spread outward. I have accomplished this with foil as an experiment but would like to find a permanent solution. I have seen the pullman pans but for some reason they seem inordinately expensive and may not be tall enough-I don't want to use the lid.

So, where can I get such pans? I have checked many sites on the internet but not found any yet.'s picture

Deep Pan Focaccia ??? Type Bread

November 9, 2008 - 10:35am --

Hello, I am searching for a type of foaccia deep pan type bread.  Recently, on Food Network - saw episode containing bread that was baked in large pan and appeared to be about 2 inches thick.  It was then cut into squares a out 4 or 5 inches wide and sliced in half for sandwiches.  Does any one know what type of bread this could be????  IF so, what type of recipe would you use????    Thank you!!!!

Doughboy's picture

Looking for a Deep Dish Pizza Pan

May 31, 2008 - 7:15pm -- Doughboy

Hey everyone,

I'm looking for a good pizza pan for deep dish. I'm not sure about size so let me know anything. I've tried to find a cast iron for their wonderful radiance of heat but those do not seem to be available. The next best guess I have is one of the heavy 16-gauge alluminum pans. Let me know what has worked for you, brands, and places to buy from. Thank you very much!


naschol's picture

New England Hot Dog Bun Pan

January 6, 2008 - 8:15am -- naschol

On various trips to visit my sister in Boston, we have had hot dogs on buns that are different than the ones we see in Colorado. The New England hog dog bun is baked in a pan, very close together, so the sides have no crust on them. King Arthur Flour sells a pan specifically for this, which is 15 1/2" x 6 1/2" and costs $39.95. That price seems excessive to me, so I am wondering if these could be made in a generic pan and if so, how?


kjknits's picture

It's been a while since I've had the luxury of daily check-ins with TFL. Lots going on this summer, and actually I really don't have the time even now! But I made some sourdough sandwich bread today for the first time (so far I have only made rustic loaves with my starter), and I wanted to get the recipe written down and share it with anyone else who might like it.

I already have a favorite sandwich bread, but wanted to try using my homegrown 100% hydration starter in a sandwich loaf. Specifically, I wanted to use my starter in my favorite sandwich bread. I started with a google search and came up with a method for using starter in your favorite recipe. The website (which I can't find now, typical) stated that this was a method modified from one in Sourdough Jack's Cookery. Take 2/3 of the flour from your recipe and add it to all of the water, plus 1 cup of active starter. Stir, cover, and set on the counter overnight. Then add the rest of the ingredients and proceed as usual. This method as written, however, only allowed for a 10 minute rest after mixing, followed by final shaping. I wanted a bulk fermentation followed by shaping and a final proof. So, here's what I did, using amounts from my recipe:

Night before baking:

Combine 1 C starter (at feeding time, I feed mine every 12 hours at a 1:4:4 ratio) with 4 C KAF bread flour and 2 C Brita-filtered water at room temp (or it might have even been straight from the fridge). Stir, cover with plastic wrap and leave out overnight.

Day of baking:

Pour sponge mixture into mixer bowl and add 1/4 C melted butter, 2 TBSP sugar, 2 tsp kosher salt, and 1 C flour. Mix until combined, then add remaining cup of flour until dough is fairly stiff (my usual yeast-raised dough uses about 6 C flour and 2 C water, plus 1/4 C melted butter, for around a 35% hydration level). The dough will clear both the sides and bottom of the bowl. Knead at speed 2 for about 4 minutes or until dough passes the windowpane test. Transfer to oiled bowl and let rise in warm place until doubled, around 2 hours.

Shape into loaves and place into greased pans. Let rise for about an hour, or until light and risen nicely, then bake at 375.

This bread is tangy but not terribly sour. It tastes a little like Panera's sodo, actually, but is less chewy and has a very thin and soft crust. Moist, tender and fine crumb. Can't wait to try it in a ham sandwich!



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